Though Cyprus is a small country, its cuisine features a large variety of dishes, probably due to the many different cultural influences affecting the island's history…as well as a substanti
Though Cyprus is a small country, its cuisine features a large variety of dishes, probably due to the many different cultural influences affecting the island's history…as well as a substantial variation in climate around the country… from sunny beaches to snow-capped mountains. Cyprus cuisine has a Mediterranean allure, mixing Mediterranean and Middle Eastern flours and ingredients.
Many Cypriot families still make home-made olive oil every year, and neighbours regularly exchange excess bounty of homegrown fruits and vegetables, including pomelo, grapes carobs, figs, oranges, lemons, cantaloupe, bergamot, medlars, almonds, kumquats, cactus pears, and, of course, olives.
Most Cypriot dishes are not particularly hot or spicy, though there is ample use of local herbs such as wild oregano, rosemary, mint, parsley, basil, cinnamon and coriander. Spices such as allspice, cloves, mastic and mehleb powders can be found in many sweets and baked goods.
The book features 68 recipes, illustrated in full colour, ranging from drinks to desserts, to soups, salads, small bites, breads and pastries, pickles, dips and main courses.
View Biographical note
was raised on Vancouver Island, Canada by Greek-Cypriot parents. She worked for six years as an international arbitration lawyer in London, Singapore and Canada after a law degree from Oxford. Following a sudden illness, she decided to change her life, move to Cyprus, and to follow her passion for food and photography. With her now very successful blog (www.afroditeskitchen.com), she brings to the attention of the international public all the beauty and ingredients of her Cyprus.